Optimization of Acha, Pigeon pea, Orange-fleshed sweet potato flour and egg shells blending ratio for better nutritional content of breakfast cereal

Optimization of Acha, Pigeon pea, Orange-fleshed sweet potato flour and egg shells blending ratio for better nutritional content of breakfast cereal

Breakfast cereals are increasingly favored for their convenience and nutritional benefits, often replacing traditional breakfast foods. This study aimed to optimize flour blends of Acha, pigeon pea, Orange-Fleshed Sweet Potato (OFSP), and eggshell to develop a nutrient-rich breakfast cereal with imp...

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Bibliographic Details
Main Authors: Ayo Oluwadunsin Olugbuyi, Ajibola Mitchell Oyinloye, Adefisola Bola Adepeju, Kehinde Oyekunle Oni, Cordelia Nwadinife Jaiyeoba
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Food Chemistry Advances
Subjects:
Breakfast cereals
Flour blends
Acha
Nutritional composition
Malnutrition
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X25000760
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http://www.sciencedirect.com/science/article/pii/S2772753X25000760

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